Best Vanilla Ice Cream
Yield: 1 quart
Prep Time: 9 hours
Total Time: 9 hours 30 minutes
Ingredients:
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split in half
lengthwise
6 egg yolks
¾ teaspoon vanilla extract
Directions:
1. Warm the milk, sugar, 1 cup of the
heavy cream and the salt in a medium saucepan over low heat, stirring until the
sugar is dissolved. Scrape the seeds from the vanilla bean into the milk
mixture and add the bean to the mixture as well. Cover, remove from the heat
and let steep at room temperature for 30 minutes.
2. Pour the remaining 1 cup heavy
cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks
in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks,
whisking constantly. Scrape the mixture back into the saucepan.
3. Place the saucepan over medium
heat and stir constantly with a rubber spatula, being sure to scrape the bottom
of the pan as you stir, until the mixture thickens and coats the back of the
spatula, a few minutes. The mixture should register 170 to 175 degrees F on an
instant-read digital thermometer.
4. Pour the custard through the
fine-mesh sieve and stir it into the cream. Place the vanilla bean into the
custard, stir in the vanilla extract, and place the bowl over an ice bath. Stir
occasionally, until the mixture is cool. Cover and transfer the custard to the
refrigerator until completely chilled, at least 8 hours or overnight.
5. When ready to churn the ice cream,
remove the vanilla bean from the custard and freeze the mixture in your ice
cream maker according to the manufacturer's instructions. Transfer to a
freezer-safe container and store in the freezer.
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